1. Preheat oven to 400°F (200°C). Toss peeled and cubed sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Spread on a sheet pan and roast for 25–30 minutes until soft and caramelized.

2. While the potatoes are roasting, heat the remaining tablespoon of olive oil in a pan and fry the sage leaves for 10–15 seconds until crispy. Remove and drain on paper towels.

3. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water and drain.

4. In a blender or food processor, combine roasted sweet potatoes, garlic, broth, and a bit of reserved pasta water. Blend until smooth. Adjust consistency with more broth if needed.

5. In a large pan or pot, combine cooked pasta with the sweet potato sauce. Stir to coat. Fold in goat cheese (reserving some for garnish) and heat gently until warmed through.

6. Serve hot, topped with crispy sage leaves, extra goat cheese, and optional bacon or pancetta crumbles.